You already eat seaweed but probably don’t know it. Seaweeds are multicellular macroalgae used as functional ingredients, a food additive. Hydrocolloids derived from seaweeds provide texture and structure, prevent the melting of frozen foods, providing edible coatings or other desirable properties to foods as different as ice cream, apples, and bread. No longer considered just an additive, seaweed is poised to enter the US market as a whole food due to its nutritive attributes, potential economic benefits, and unique cultivation requirements.
To increase a product’s appeal to consumers, food manufacturers place food certification labels on the front of their packaging - concerned with environmental, animal welfare, or fair trade, and ‘free from’ labels for those with dietary restrictions. And what exactly do ‘natural’ or ‘clean’ labels tell us?